If you have a weakness for Thai takeout, put this drunken noodles recipe on your must-make list! Also known as pad kee mao, these noodles are sweet, savoury, and spicy.
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Drunken Noodles (Pad Kee Mao)
posted by Jessica from Jessica in the Kitchen on Feb 12, 2025 3 comments »
Jump to Recipe 5 (from 1 rating)
If you have a weakness for Thai takeout, put this drunken noodles recipe on your must-make list! Also known as pad kee mao, these noodles are sweet, savoury, and spicy.
Bowl of vegan drunken noodles with chopsticks
Almost every Thai restaurant has a version of drunken noodles on the menu, alongside other favourites like Pad Thai, Pad See Ew, and Thai Red Curry. While the name might make you think these noodles must have alcohol in the sauce, there’s not a drop of it—instead, you’re supposed to eat the noodles with a cold beer on the side because they’re so fiery hot! Luckily, when you make the recipe at home, you can make them as spicy (or not) as you want, so that beer on the side is optional.
Why I Love This Drunken Noodles Recipe
With that spicy, sweet, and umami-infused sauce, tender-crisp veggies, and fantastic fresh basil, my homemade drunken noodles taste just as good as the takeout version! Here’s why they’ll be a hit:
The PERFECT sauce. I don’t know about you, but I always appreciate how Thai sauces just magically nail that balance of sweet and savoury—and in this case, spicy too.
Vegan. Unlike restaurant versions of drunken noodles, this homemade version is plant-based! I swap the oyster sauce for hoisin sauce here.
Quick and easy. Like other stir-fried noodles dishes (see my Chow Fun Noodles), pad kee mao comes together lightning fast, making it ideal for weeknight dinners. It’s even quicker than ordering takeout!
Notes on Ingredients
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